Youngseung Lee

Associate professor

Dankook University

South Korea

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Youngseung Lee is an Associate Professor at Dankook University in South Korea. His research areas include food science and technology, sensory evaluation methods, and the physicochemical properties of various food products. Recent publications explore topics such as consumer acceptability of gluten-free chocolate cookies, the effects of processing techniques on juice quality, and the impact of environmental factors on food perception. He contributes significantly to the understanding of food composition and processing methods.

Youngseung Lee

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Articles (23)

Comparison of Methods for Evaluating Drivers of Liking for Yakju: Ideal Napping versus the Check-All-That-Apply Method

Effects of Gryllus bimaculatus Powder on Physicochemical Properties and Consumer Acceptability of 3D-Printed Gluten-Free Chocolate Cookies Using Survival Analysis

Proximate Composition, Resistant Starch, Apparent Amylose Content, and Steady Shear Flow Properties of Commercial Kudzu Powder

Suitability of Processing Winter Radish Juice Blocks from Jeju Island

Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste

Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice

Physicochemical Properties of Commercial Gelatinized Rice Flour

Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods

Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

Characterization of Odor-Active Compounds from <i>Gryllus bimaculatus</i> Using Gas Chromatography-Mass Spectrometry-Olfactometry

Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food

Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju

Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties

Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer

Chemical Modifications of Starch; A Prospective for Sweet Potato Starch

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

Collaborators (5)

Jookyeong (Tracy) Lee

Misook Kim

Daeung Yu

Eui-Cheol Shin

Sung-Soo Park

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